Comments on: sweet potato buttermilk pie

By: KiM

KiM — Sun, 29 Jan 2012 03:19:07 +0000

Just made this pie… As a southern girl, I would like to say this pie was awful. No resemblance whatsoever to actual sweet potato pie. Made this for friends and was terribly embarassed. This pie is going to the chickens!

By: Kostika

Kostika — Sat, 31 Dec 2011 01:15:24 +0000

I had a serious Sweet Potato Pie craving. Your recipes have never steered me wrong and yet again you’ve done me proud.

I did use my own short crust recipe though that uses lard and butter though.

My dear English husband is now a sweet potato pie fan.

By: Caroline

Caroline — Wed, 07 Dec 2011 03:25:56 +0000

I made this about a week before Thanksgiving, but I thought I’d take the time to say that it was an absolutely delicious success! The only thing I did differently was that I baked the potatoes beforehand instead of boiling them and it turned out fine. Well, more than fine- my family ate this pie within one day! Sometimes I feel sick/too full after a big slice of pie, but this wasn’t too filling like a lot of desserts are. It was very satisfying. Anyway, thanks for a great recipe!

By: ManhattanTart

ManhattanTart — Sat, 26 Nov 2011 16:35:10 +0000

This is fabulous, slightly shrunken crust or not. I skipped the lemon and am blissfully happy with the results. The pie’s crust stays crispy, despite being in the ‘fridge for a few days now. It tastes indulgent but doesn’t overwhelm because it’s light and fluffy. And did I mention that it’s FABULOUS? Thanks, Deb! It’s a keeper!

By: deb

deb — Thu, 24 Nov 2011 13:35:53 +0000

Boiling versus roasting — moisture content. Roasting dries things, just a bit, as well as cooking them. Steaming will be somewhere in the middle.

By: Carissa R.

Carissa R. — Thu, 24 Nov 2011 01:36:14 +0000

CHELSEA: I baked my sweet potatoes (I was also making Paul Prudhomme’s Sweet Potato-Pecan pie and that’s what his recipe suggests) and they came out great. 400 degrees for 40-60 min., depending on size. Just put potatoes on a parchment or foil lined baking sheet, and poke ‘em w/ a fork a few times halfway through baking.
I pre-baked one of the crusts and DIDN’T pre-bake the other. Unfortunately, the blind baked crust shrunk — and quite a bit — despite following the directions to the letter (but it didn’t last time?!?!). The crust that I just filled then baked is perfectly beautiful. Next time I’ll skip the blind baking, if at all possible. I

By: Chelsea

Chelsea — Wed, 23 Nov 2011 20:17:27 +0000

Question–
can you bake the sweet potatoes for the filling/ what ultimately is the difference between boiling and pureeing and baking and pureeing?

happy holidays, and infinite thanks for your contribution to countless tables and tummies!

By: deb

deb — Fri, 18 Nov 2011 16:13:26 +0000

It shouldn’t be a problem at all.

By: Celeste

Celeste — Fri, 18 Nov 2011 05:35:15 +0000

Deb – I want to make this for Thanksgiving, but my boyfriend is insisting on pumpkin pie. Do you think it would be ok to substitute pumpkin for sweet potato? Thanks!

By: deb

deb — Mon, 07 Nov 2011 14:54:23 +0000

It should be just fine made in advance; pumpkin pies keep pretty well.